Pasta and Chinese Cabbage in Ginger Broth Recipe

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Clarinda Published: March 10, 2021 Modified: May 31, 2021

How To Make Pasta and Chinese Cabbage in Ginger Broth

Brimming with Asian flavors, pasta, Chinese cabbage, and tofu are combined for a filling dish that’s made tastier with light mirin-flavored ginger broth.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 3cupslow-sodium chicken broth,canned, or homemade stock
  • 6tbspsoy sauce
  • ¼cuprice wine vinegar
  • ¼cupmirin
  • 1tbspfresh ginger,minced
  • 2clovesgarlic
  • 2tspAsian sesame oil
  • 2tspsugar
  • tspsalt
  • ¾lbspaghettini
  • ¾lbChinese cabbage
  • ½lbfirm tofu
  • 1lbpork loin chop
  • 3scallions,including green tops


  1. In a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.

  2. In a large pot of boiling salted water, cook the spaghettini for about 8 minutes until almost done. Drain. Return the pasta to the pot.

  3. Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute. Add the pork and scallions. Remove from the heat and let sit for about 1 minute until the pork is just done.

  4. Serve and enjoy.

Recipe Notes

In place of mirin, a sweet low-alcohol Japanese cooking wine, you can use 3 tablespoons sweet sherry, or 3 tablespoons dry sherry plus tablespoons sugar.


  • Calories: 732.07kcal
  • Fat: 24.17g
  • Saturated Fat: 6.58g
  • Monounsaturated Fat: 9.02g
  • Polyunsaturated Fat: 6.11g
  • Carbohydrates: 75.55g
  • Fiber: 5.42g
  • Sugar: 6.01g
  • Protein: 49.65g
  • Cholesterol: 71.44mg
  • Sodium: 1500.20mg
  • Calcium: 542.64mg
  • Potassium: 1248.52mg
  • Iron: 5.14mg
  • Vitamin A: 197.55µg
  • Vitamin C: 41.72mg
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